Ingredients
1 1/2 pounds mixed beans, such as green beans, yellow beans, and haricots verts
Salt
2 tablespoons unsalted butter
Freshly ground pepper
1 cup loosely packed flat-leaf parsley, coarsely chopped
Grated zest of 1 lemon
Preparation
Trim the stems and tips of green beans, yellow beans, and haricots verts. Cut all beans into 1/2-inch pieces.
Bring a large stockpot of water to a boil. Add 1 1/4 teaspoons salt and the beans. Cook the beans until tender, about 2 minutes. Transfer the beans to a colander to drain.
Melt the butter in a large skillet set over medium heat. Add the beans; season with salt and pepper. Cook, stirring often, until beans are hot and coated in butter, about 2 minutes. Add the parsley and the grated lemon zest; stir to combine. Serve.
